As I promised here is the recipe for the Vegetarian Stuffed Green Peppers I made for Hubby’s Birthday Dinner. I adapted a recipe from “Eat, Drink & Be Healthy” cookbook by Dr. Ted & Sharon Broer.
Recipe makes 2 Green Peppers with stuffing for 2 more, so if you want 4 buy 4 Green Peppers instead of the 2. We just can’t eat that many at one meal, so I freeze and food save the extra stuffing.
Stuffed Green Peppers
- 2 Green Bell Peppers
- 2 frozen veggie burgers (Hubby likes Original Gardenburgers, but Whole foods didn’t have any, so I used Sun Dried Tomato Basil Gardenburgers)
- 1/4 cut onion
- 1/2 cup dry brown rice (cook it and it becomes 1-1 1/2 cups of cooked rice)
- 1 cup corn
- 1 1/2 cups picante sauce (we use Pace mild or medium)
- 1/2 teaspoon basil
- 2 tablespoons parsley
Wash and cut off the tops of the green peppers. Take out seeds. (I actually cut up the extra green pepper in the tops and I used it tonight in Fajitas!) Simmer green peppers in water for 15 minutes, do not over cook. In large frying pan, saute onion in olive oil. Add veggie burgers and break them up like you would would if browning hamburger. Add the rest of the ingredients and stir until warm. Stuff green peppers with about 1 cup of stuffing. Bake at 350 degrees for 25 minutes.
If you like/eat cheese you can put some shredded cheddar cheese on top. Hubby doesn’t eat cheese, so I leave it off.
I usually have about 2 cups of stuffing left over after stuffing 2 green peppers, so I divide it in half and food save/freeze it for another meal later. Hubby likes to make it when I’m away on travel. Just take it out of the freezer the night/morning before you want to have it for dinner. He usually just puts it in a dish with a few green pepper strips on top and reheats at 350 for 25-30 minutes.